Spring Vegetable Stew

Name: Spring Vegetable Stew
Ingredients: Salt and pepper, to taste; 1/4 lb haricots verts (very slender green beans); 14 x fresh asparagus, ends snapped off; 2 tbsp olive oil; 1 x spring onion, trimmed and sliced; 3 x cloves garlic, grated finely; 1 piece (1-inch) ginger root, grated; 3 slender carrots, cut in thin 2-inch matchsticks; 1 small fennel bulb, white part thinly sliced; 1/4 lb sugar snap peas; 1 cup green peas; 1 small zucchini, cut into matchsticks; 1 tbsp brown sugar; 1/4 cup water; 1 x bibb lettuce heart, quartered; 2 tbsp chopped Italian parsley; 1 tbsp chopped fresh basil